spicy pumpkin soup

Bydom messino

spicy pumpkin soup

With minimal prep required and being perfect for freezing, this recipe should be part of your ongoing repertoire. It’s smooth velvety texture, golden-orange appearance and delicate taste will definitely have you going back for seconds.

First published at www.transformationcookbook.com


2kg butternut pumpkin, peeled, deseeded and cut
2 red capsicums, deseeded and cut
4 carrots, sliced
canola oil cooking spray
2 red onions, chopped
4 garlic cloves, minced
2 tsp minced or grated ginger
750ml vegetable or chicken stock
1 tbsp ground cumin
salt & pepper to season

Garnish: (optional)
Plain yoghurt of your choice – dairy, soy, almond
Coriander leaves

Step 1 – Lightly spray a small frying pan with oil and saute the onions, garlic and ginger until the onion is soft.

Step 2 – Place pumpkin, capsicum and carrot chunks into the base of a slow cooker and spoon the cooked onion mixture over the top.

Step 3 – Add the stock, cumin and season with salt & pepper. Stir well and cook on low for a good 6 hours until the pumpkin is tender.

Step 4 – Once done ladle the soup, in small batches, into a food processor (or use a stick blender). Blend until smooth and pour into a large container. Repeat until all has been processed smooth.

Step 5 – Return the processed soup to the slow cooker and cover. Cook on high for 40 minutes. Serve hot.

• Serve with your choice of bread – sourdough, rye, baguette – for a postworkout meal.
• Garnish with coriander leaves and/or a splash of yogurt.

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